Mineral Composition of Blood Sausages – a Two-Case Study
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We are IntechOpen, the world’s leading publisher of Open Access books Built by scientists, for scientists 3,700 108,500 1.7 M Open access books available International authors and editors Downloads Our authors are among the 154 TOP 1% 12.2% Countries delivered to most cited scientists Contributors from top 500 universities Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI) Interested in publishing with us? Contact [email protected] Numbers displayed above are based on latest data collected. For more information visit www.intechopen.com Chapter 5 Mineral Composition of Blood Sausages – A Two-Case Study Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza, Irma Caro, Ana Fernández-Diez and Javier Mateo Additional information is available at the end of the chapter http://dx.doi.org/10.5772/53591 1. Introduction 1.1. Relevance of the assessment of mineral content in food It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry of what they eat. Conse‐ quently, food industry is interested in maintaining a high standard of quality of their manu‐ factured products which could meet the demands of an increasingly sophisticated consumer. Therefore, an important issue of food industry is the determination of food com‐ position and the establishment of analytical controls [2]. Food scientists and food industry have long since been paying great attention to minerals in food, which has been mainly devoted to its essential role in human nutrition, i.e., physiolog‐ ical functions, humans’ nutritional requirements, and mineral implication on safeness is‐ sues, i.e., mineral toxicity. There are more than 60 minerals in the human body, but only a few are considered to be essential, namely, iron, calcium, zinc, magnesium, phosphorus, so‐ dium, potassium, manganese, selenium, copper. These minerals are absolutely essential to a host of vital processes, from bone and tooth formation, to the functioning of neurological, circulatory, renal and digestive systems, and some of them are necessary for regulation of enzyme systems [2,3]. Minerals deficiencies in human are common world-wide and there are evidences which sug‐ gest that deficiencies may play a main negative role in children’s development, pregnancy © 2013 Ramos et al.; licensee InTech. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 94 Food Industry and elderly health [3]. In this context, Ca, K, Mg and Fe are the most commonly under-con‐ sumed minerals in humans’ diet [4]. Fe deficiency is the most common and widespread nu‐ tritional disorder in the world affecting both developing and industrialized nations [5]. Insufficient intakes of Fe cause anemia, fatigue, poor growth, rickets and impaired cognitive performance in humans [3]. On the other hand, the concentration of non-desired minerals in food can be increased by the persistent release of hazardous pollutants to the environment mainly derived from human industrial activity. This contamination of food supply can re‐ sult in an increase of exposure of consumers to toxic metals such as lead, cadmium, arsenic and mercury, to levels higher than the tolerable daily intake [6]. The assessment of the mineral content in food is not only interesting from the nutritional and toxicological points of view. Since a few decades ago, instrumental analytical techni‐ ques based on atomic absorption or emission spectrometry applied to the determination of the mineral content coupled to multivariate statistical analysis have been proved to produce suitable methods to characterise food products, discriminate between food quality catego‐ ries and control food authenticity, i.e., determination of the geographical origin of food, dis‐ crimination between cultivation methods (e.g. organic vs convenience crops), varieties of fruits and vegetables, or food processing practices [7-10]. The analysis of minerals in foods is challenging due to the wide range of concentrations present, which may vary from ppb to percent levels. The situation is further complicated by naturally occurring seasonal and varietal differences in concentrations within the same food [11]. Official methods by de AOAC offers many single element methods based on colorimet‐ ric techniques: UV/Visible spectrophotometry, and flame and graphite furnace atomic ab‐ sorption spectrophotometry. However, although no AOAC food methods currently employ Inductively Coupled Plasma-Atomic Emission Spectroscopy (ICP-AES), it is a well-estab‐ lished multi-element technique that no requires the use of dangerous solvents from the envi‐ ronmental point of view [11]. Its high specificity, multi-element detection capability and good detection limits result in the use of this technique in a large variety of applications. De‐ tection limits typically range from parts per million (ppm) to parts per billion (ppb), al‐ though depending on the element and instrument, it can sometimes achieve even less than ppb detection [12]. ICP-AES provides higher reproducibility and quantitative linear range compared to conventional AES, and reduces molecular interferences due to a higher temper‐ ature (7000-8000 K) in the excitation source (plasma). On the other hand, ICP-AES is more expensive than conventional AES, and in complex samples, emission patters can be of diffi‐ cult interpretation [13]. 1.2. Blood sausages, making process and chemical composition Meat products are generally made from various raw materials (from different origins and suppliers), which are combined at the formulation stage in obedience to criteria of composi‐ tion, technological factors, sensory characteristics, legal regulations and also economic effi‐ ciency and profit [14]. Among meat and meat products, muscle foods are the most commonly consumed. However several edible meat by-products and their derivatives are also importantly consumed in a Mineral Composition of Blood Sausages – A Two-Case Study 95 http://dx.doi.org/10.5772/53591 number of countries, where meat by-products are usually linked to traditional or ethnic foods. Meat by-products are traditionally sold to the lower income market however, by dif‐ ferent reasons – one of them could be the increase in tourism – their consumption seems to be increasing and some of the by-products are becoming delicacies in niche markets. Advan‐ tageously, meat by-products consumption contributes to increase the edible portion of slaughter animals, Furthermore, meat edible by-products constitute an excellent source of nutrients like essentials amino acids, minerals and vitamins [15,16]. Due to the great variety and specificity of edible meat by-products and their peculiar consumption patterns and their relative low economic value, there is relatively scarce information on their making process and chemical composition. In some areas of the world, and to different degrees, blood is utilized as an edible meat by- product. For example, for several ethnic groups of Africa and India, blood is the primary source of animal protein, where it holds ritualistic importance. However, in some cultures (Islamic and Jews), blood consumption is seen as a taboo [17,18]. In Europe and Asia, animal blood has been traditionally used in making a variety of foods such as blood sausages, blood pudding, biscuits and bread, as well as blood soups and crackers [19,20]. From the nutritional point of view, blood is a good source of dietary protein, lysine and iron [19,21]. The high iron content of blood (approximately between 400-500 mg of iron per liter), coupled with the high absorption of heme iron compared to non-heme iron, is particularly useful for food based strategies designed to combat iron deficiency anemia. Furthermore, the environmental concern associated with blood disposal at slaughterhouses, together with blood nutritive value, has fostered research and industrial efforts to recover blood or blood components, to be used into a wide range of food products or as dietary supplements [22]. For example, blood or blood proteins (plasma or cellular fractions) are being used in meat products, primarily to increase protein levels and enhance water binding and emulsifying capacity. Blood sausages are very popular traditional meat products in many parts of the world such as Europe, Latin America or Asia [23-26]. In Europe, blood sausages are normally called morcilla and morcella in Spain and Portugal, black pudding in Great Britain, blutwurst and Thuringer blood sausage in Germany, blodpϕlse in Denmark, boudin noir in France, bloed worst in Belgium, blood-tongue sausage and black pudding in Austria, caltabosi cu singe in Hungary, vaerevorst in Estonia, kaszanka in Poland, biroldo in Italy. In Latin American coun‐ tries, blood sausages are also produced and are named as relleno, prieta, moronga, mocillón in Mexico, Colombia, Peru or Argentina, and Morcela in Brazil; these sausages from Latin America show characteristics similar to those from Europe, especially to those of Iberian Peninsula [25]. In this sense, blood sausages from Latin America can be included into the group of creole meat products, which means that they were originated from the adaptation